Baba gannouj (joel rapp)

Yield: 8 Servings

Measure Ingredient
6 larges Eggplants
2 Lemons, juiced
2 tablespoons Tahini
Salt
1 large Garlic clove
¼ cup Chopped parsley, fresh
2 tablespoons Olive oil

Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour.

Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste.

Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley.

Pour olive oil the top.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

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